Pot Roast and Gravy
Warm, hearty, and perfect for a family feast, this Pot Roast and Gravy recipe is the ultimate comfort food. Featuring a fork-tender beef chuck roast nestled in a rich, savory gravy, this dish is elevated with wholesome vegetables like carrots, celery, and red potatoes. Slow-cooked to perfection for hours in a robust blend of beef broth, tomato paste, and fragrant seasonings like thyme and bay leaves, every bite is infused with deep, satisfying flavors. The luscious homemade gravy, thickened with a simple cornstarch slurry, ties the meal together beautifully. Ideal for cozy dinners or special occasions, this easy-to-follow recipe is a one-pot wonder that showcases classic cooking techniques such as searing, braising, and slow-roasting, making it a must-try for anyone craving a truly comforting meal.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp all-purpose flour
- 2.5 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 3 cups red potatoes
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 325°F (163°C).
Season the chuck roast evenly on all sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
Peel and chop the onion into large chunks. Cut the carrots and celery into approximately 2-inch pieces. Mince the garlic.
In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables, stirring to coat evenly. Cook for 1 minute.
Gradually pour in the beef broth while stirring to prevent lumps from forming. Add in the tomato paste, thyme, and bay leaves, stirring until the mixture is well combined.
Return the seared roast to the pot, nestling it into the vegetable mixture. Cover the pot with a lid and transfer it to the preheated oven.
Cook in the oven for 3 hours. After 3 hours, add the chopped red potatoes to the pot, submerging them in the liquid. Cover and cook for an additional hour or until the roast and potatoes are tender.
Carefully remove the pot from the oven. Transfer the roast and vegetables to a platter, covering them loosely with foil to keep warm.
Place the pot over medium heat on the stovetop. Bring the remaining liquid to a simmer. In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid to thicken into gravy.
Taste the gravy and adjust seasoning if necessary. Discard the bay leaves.
Slice the pot roast against the grain and serve with the gravy spooned over the top along with the tender vegetables and potatoes.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.5 g | 389% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 28.0 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 7683 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
